i wrote a few posts ago about the famous no knead bread. well, i have not been able to replicate that exhaulted loaf of bread since. i've thrown out three batches of dough that either didn't rise right due to room temperature or in one case, was too soupy because i think i wasn't paying attention and added too much water. so i finally was able to bake a loaf yesterday but it came out too dense and too "beer-y" tasting - something with the yeast, obviously - too much rising time? too high of a temperature while rising? (i stash it in the oven with the oven light on which i think is about the recommended 70 degree room temp but who knows?).
at this point i'm becoming more and more meticulous and mental about it and it's becoming more and more of a chore. the first loaf was all 1-2-3 easy-peasy and now i'm all waiting for a full-moon and a north-westerly wind to blow through before i start mixing up another batch. sigh.